{"version":1,"type":"rich","provider_name":"Libsyn","provider_url":"https:\/\/www.libsyn.com","height":300,"width":600,"title":"Chocolate Chip Pumpkin Bread!","description":"Autumn has finally arrived, and nothing celebrates this colorful season better than our favorite orangey veggie ...the pumpkin!\r\n\r\nWatch as we bake mini loaves of moist and deliciously spicy pumpkin bread in this very special video. And just when you thought this quick bread couldn't get any better, we add a sprinkling of chocolate chips to make it irresistible!\r\n\r\nIf you have a tip or a comment about this episode, click here and let us know, we'd love to hear from you.\r\n\r\nDownload the recipe as a PDF file\r\n\r\n\r\n3 cups granulated sugar\r\n1 15-ounce can of pumpkin puree\r\n1 cup vegetable oil\r\n2\/3 cup water\r\n4 eggs\r\n1 teaspoon vanilla extract\r\n3 1\/2 cups of all-purpose flour\r\n1 tablespoon ground cinnamon\r\n1 tablespoon ground nutmeg\r\n2 tablespoons baking soda\r\n1 1\/2 teaspoons salt\r\n1 cup miniature semisweet chocolate chips\r\n1\/2 cup chopped walnuts (optional)\r\n\r\nPreheat oven to 350 degrees F (175 degree C)\r\nGrease and flour three 9 x 5 inch loaf pans, or 5-6 mini loaf pans\r\nIn a large bowl, combine sugar, pumpkin, oil, water, vanilla extract and eggs, and beat until smooth \r\nAdd the cinnamon, nutmeg, baking soda and salt to the flour and stir with a whisk to break up any lumps\r\nAdd the dry ingredients to the pumpkin mixture in batches, blending after each addition until combined Gently, fold in chocolate chips and nuts (if desired) \r\nBake for ~1 hour, or until a knife inserted in the center comes out clean\r\nRemove pans from the oven and allow to cool for ~5 minutes \r\nRemove bread from pans and cool on wire racks.\r\nDo not allow it to completely cool in the pan, as it will become soggy\r\n\r\n\r\n\r\n\r\n\r\n\r\n\t\r\n \t\t\r\n\t\r\n\t\r\n \t\t\r\n\r\n","author_name":"Dyann Bakes","author_url":"http:\/\/www.dyannbakes.com\/","html":"